According to a study, targeted enzymatic hydrolysis makes it possible to positively modulate the microbiota, paving the way for the development of functional ingredients capable of supporting consumers’ health and well-being
According to a study, targeted enzymatic hydrolysis makes it possible to positively modulate the microbiota, paving the way for the development of functional ingredients capable of supporting consumers’ health and well-being
The results of a recent study highlight the promising potential of whey as a sustainable alternative to water in bread-making, offering functional benefits and an opportunity to make better use of this dairy by-product
